Kesar Kaju Burfi

Kesar Kaju Burfi is one of the most popular, exotic, eye-appealing and delectable sweet delicacies that is prepared during the Diwali festival in most parts of India. It is a rich and mouth melting sweet prepared from cashew nuts and milk solids flavoured with a touch of saffron, enhanced and garnished with silver warq (edible silver foil).

Kesar Kaju Burfi is also known as Kaju Katli, diamond shaped sweet made with cashew nuts and sugar. As this Indian sweet delicacy is moderately sweet in taste and rich with scrumptious taste of cashew-nuts, it is preferred by all the people who do not like extreme sugary items. This sweet is very similar to a barfi. Kaju means cashew nuts in Hindi and Barfi is often made by thickening milk with sugar and other ingredients such as dry fruits and mild spices to give a rich flavour. In this recipe, I have added Kesar or saffron which is considered to be more exotic and rich. It is an expensive dessert compared to other counterparts.

Kesar or saffron is native to the Mediterranean region, primarily Greece and Spain as well as Southwest Asia. It is used in a number of dishes such as bouillabaisse, a traditional fish stew from Marseille, Eggless Saffron And Pistachio Cake, Saffron Rice, Saffron Chicken With Mushrooms, Zafrani pulao, Saffron Kulfi, Saffron Tea, Rajasthan Sooji Halwa and many more.  Saffron is spicy with a slightly bitter taste and therefore must be used sparingly, which is just as well due to the cost of the spice. Although saffron has a strong flavour, it is mainly used for its colour, adding a bright yellowy-orange tint to the food. This is where the “paella valenicana” and many Indian rice dishes obtain their typical bright yellow colour.

Kesar or Saffron in itself is bitter in taste and only when used in the right proportion and in the right way, does it add its unique magical touch to the dishes. Saffron is obtained from the saffron crocus, a flower that has lilac coloured petals. If you look at the crocus close up, you will notice that there are three orange strands in the centre of the flower. These strands or stigmas as they are also known are the un-dried saffron strands that we use in cooking. Saffron’s authentic flavour is best released through heat. Therefore, the best way to use saffron in Indian cooking is to soak whole threads of it in hot liquid before use. You can either use warm water or hot milk for the purpose, depending on the kind of dish you are preparing. The ideal proportion is one teaspoon of saffron soaked in three teaspoons of liquid, without breaking or crushing them. The traditional, and perhaps the best way is to soak this for about two hours, which lets the threads increase in volume and double in size. Once soaked thoroughly, use the whole saffron threads as and when needed. This form of saffron is best used on Indian main courses like Biryani or Zafrani Pulao and also in desserts like Kheer, Phirni, etc. They can be used for garnishing as well on desserts and other dishes.

Burfi or Barfi is a very popular sweet confectionary from the Indian subcontinent. There are a variety of burfees that we can make such as Besan burfi (made with gram flour), Plain Kaju burfi (made with cashew nuts), Badam burfi (made with almonds), Coconut burfi (made with coconut), Rava burfi (made with semolina), and Walnut burfi etc. Traditionally the burfi is made from milk or condensed milk cooked with sugar until it solidifies. They are often flavoured with nuts, cardamom or rose water, mango or coconut etc. They are coated with a thin layer of edible metallic leaf known as vark. These burfees are attractively cut into different shapes like square, diamond or round. Different types of barfi vary greatly in their color and texture.

To prepare this incredible variety of Indian sweet delicacy, firstly soak the cashew nuts in water for 3 hours. Drain the water and grind the cashew nuts finely. In a pan mix sugar and cashew nuts, and roast on low heat, stirring constantly. Mix saffron and orange colour in it. Roast till done. On the rolling board place a butter paper and pour the mixture on it. Now place another butter paper, sandwiching the mixture between the two papers. Roll it with rolling pin. Remove the butter paper from top and place silver vrak, and cut the Kesar Kaju Burfi pieces.

Saffron has long been used for medicinal purposes. Like other herbs, saffron is also useful in the treatment of stomach and gastrointestinal disorders amongst other ailments. Saffron stimulates digestion and soothes the stomach. It eases wind and lessens intestinal gas. It has been used as an antidepressant and a general tonic. Saffron is a mild sedative. Saffron is said to be an aphrodisiac.

Kesar or Saffron marks its presence in all cuisines of the world and is a universal ingredient. Thus, use a little bit of saffron and adds the mystical flavour, aroma and colour to your dishes. Do try this wonderful delicacy. Click on the below link for detailed recipe:

http://www.vahrehvah.com/KESAR+KAJU+BURFI+:3227

Enjoy Cooking!

Moong Daal Halwa

Moong Daal Halwa is a perfect, mouth-watering and flavourful Indian dessert loaded with lots of protein and calcium made with yellow split moong dal, ghee sweetened with sugar and flavoured with the fragrance of cardamom powder. It’s a classic and calorie rich Rajasthani dessert prepared during Holi and Diwali festivals. It is considered to be an auspicious dish and prepared in most wedding menus.

This traditional Rajasthani sweet looks scrumptious and has a welcoming aromatic shine garnished with lots of nuts. Generally this halwa takes a little longer time for cooking than the other normal halwas as you will need some extra patience in frying the dal with ghee until it gives a robust flavour and aroma. Cooked in milk and garnished with almonds and saffron, this is an absolute royal treat after a luscious & gorgeous gourmet meal. Moong daal Halwa is a very popular Jodhpuri Indian dessert.

Sweets especially a wide variety of Halwas are the traditional exotic recipes from the Gharana cuisines that has rich aromas that captivate the senses with its distinctive taste and flavour across the world. Indian desserts have always been a pleasant ensemble from the ancient Indian culinary and have a special importance in Indian cuisines. The royals from Rajasthan or the Nawabs from Hyderabad had craving for rich and delicious Indian sweets especially yearned to eat after a perfect laborious course meal.  It was important to complete the meal with an exotic and yummy dessert.

Moong Daal Halwa is a distinctive dessert in itself and with the perfect blend of ingredients; this royal delicacy is a sting to the taste buds. Halwas are very versatile and can be prepared with vegetables, fruits, lentils or flour. Depending on the texture of the key ingredient, the method and cooking style varies. Every halwa has its own unique and distinctive taste. The cooking time also varies. This humble and appetizing dish is generally made with full fat milk/ milk product, sugar, nuts and occasionally spices with one key ingredient. Some of the delectable Halwas from the Indian cuisine are carrot halwa, pineapple halwa, beetroot halwa, bottle gourd halwa, Bombay Karachi halwa, Sooji halwa, Badam halwa and many more….:).  Few also add khoya/mawa to enhance the taste of the halwa. Nuts are added to give an extra nutty flavour and crunchiness while eating.

Moong daal halwa is made from split yellow moong dal. They are nice golden in colour and have a mild taste and are easy to cook. Yellow moong dal is generally recommended for children, old people and convalescents as it is easily digestible. It is one of the leading lentils of India and is considered to be the best as it is extremely light in digestion compared to other legumes. This variety of Moong dal is used in making Khichdi, Dal for Dal bati, Mix Dal Dhokla, Khasta Kachori etc. Moong dal is also used for making a variety of snacks and main course dishes. The cooked moong dal paste has a little sweeter flavour and smooth texture.

To prepare this delectable Indian dessert from the Rajasthani cuisine, firstly wash and soak the moong dal in enough water overnight. Drain water completely and add to blender and grind to make coarse paste. Do not add water while making the dal paste. Heat a pan on low to medium heat, add ghee and dal paste and cook the dal for atleast one hour on a low flame stirring continuously it gets a nice golden colour and the ghee starts to leave from the dal. Add hot water (helps in puffing and softening the dry moong dal) and add sugar and mix well. Cook well till the sugar melts. Add dry fruits, grated Khoya and stir and cook for 5 minutes. When the ghee is leaving out the moong dal, finally add some cardamom powder and mix well. Serve hot.

Yellow moong dal is very beneficial to health and highly recommended to sick people. It is an excellent source of proper nutrition and great source of dietary fibre, iron and protein. This dal is also low in fat and cholesterol free. This dal is beneficial because of its rich properties and contents, it provides good amount of potassium, calcium, vitamins and B complex in the body. Because of the wide range of nutrients contained in mung dal, these legumes offer a whole host of health benefits for the immune system, the metabolism, the heart and other organs, cell growth, protection against free radicals, and diseases such as cancer and diabetes.

Dals are very versatile, having mild taste that goes well with a variety of vegetables. A variety of dishes can be made with dals which can be used as appetizers and snacks, main courses, or as desserts. Do try this recipe and you’ll surely keep making it to satisfy your taste buds.

To try this delicious sweet, click on the below link to watch the making of Moong Daal Halwa:

http://www.vahrehvah.com/popvideo.php?recipe_id=7763

Enjoy Cooking!

Rava Lapsi

Rava Lapsi or Daliya sheera is a very popular Indian sweet dessert from the Maharashtrian cuisine specially prepared during poojas or festivals etc. This delicious and yummy dish is made from Lapsi and is a considered a very healthy and nutritious breakfast dish especially for nursing mothers.

Lapsi or dalia or daliya is also known as broken wheat or bulgar wheat or cracked wheat in different regions. They are of different sizes too. The method of preparing Rava Lapsi is very similar to the semolina or sooji halwa. Making of Rava lapsi takes a little longer time than the sooji halwa but is very delicious and scrumptious to taste. The broken wheat is nicely roasted in ghee until it get a nice golden colour and wonderful flavour and cooked in water until they get grainy and sweetened with sugar and khoya to give that extra richness and garnished with lots of nuts.

Rava lapsi is usually prepared in northern India especially in the state of Rajasthan, Maharashtra, and Gujarat etc. It’s a wholesome stomach filling dish good for growing kids. Halwa’s are generally prepared during festivals namely Diwali, Dusheera etc.  This dish is also eaten by women especially who are fasting the whole day (vrats etc) as its rich in taste, flavour and nutritional value. Made with ghee, it tastes extremely incredible and flavourful. A hot plate of Rava lapsi taken during winter season is truly divine, appetizing and yum.

In India, we have a wide range of exotic and delicious sweets apart from halwa. Halwa is generally made fresh and popular in Middle Eastern, South Asian, Central Asian and West Asian countries. There are mainly two type or halwa which are flour based or nut butter based. Flour, sugar and ghee are the main ingredients in making the flour based halwa. They are flavoured generally with the sweet and aromatic fragrance of cardamom while the nut butter based is crumbly and made with sesame paste.

Some of the very unique,  authentic and well known Halwas made in India are carrot halwa (made with carrot), besan halwa (made with Bengal gram flour), badam halwa (made with almonds), moong dal halwa, sooji halwa (made with Bombay rava/ semolina) and groundnut halwa (made with groundnuts) etc. You can also prepare halwa with doodhi (bottle gourd/ lauki), sweet pumpkin, beetroot and bread etc.

To prepare this luscious and mouth-watering Rava Lapsi, firstly take Rava Lapsi or Khandva rava and roast it in ghee for about 15 minutes or until slightly golden in colour. Bowl water in vessel and keep aside. On the other side of the stove, heat a pan and lightly fry the rava lapsi. Add hot water (for 1 cup of rava, add 2 cups of water). Cook the broken wheat on a low heat till they are completely cooked and soft (should not be over-cooked or mashy or gooey). Let the moisture evaporate and then add sugar. Mix well till the sugar gets dissolved. Add nuts and mix (you can add just raw nuts or roasted nuts). In this mixture, add grated khoya, cardamom mixture and mix well. Switch off the flame.

Tip – After adding nuts you can serve it as plain rava lapsi dessert or if you like a rich taste then add khoya and serve.

Rava lapsi is prized as it’s highly nutritious and is unrefined wheat high in fiber and manganese. Lapsi or broken wheat is an excellent source of complex carbohydrates which provides instant energy, amino acids that provide protein, vitamin B6, vitamin E, vitamin K, iron and folate. Dalia Khichadi is highly nutritious and gives a satisfied feeling (stomach filling) for a long time. Lapsi is good for diabetes as it releases sugar very slowly and energizes the body and prevents high cholesterol, and high blood pressure. Dalia or lapsi is also used for preparing porridge, upma and is also used as a cereal eaten at breakfast by old people.

Rich in proteins, lapsi or daliya makes an ideal wholesome breakfast and being low in calories makes it a light evening snack. Do try this popular and delicious Rava Lapsi halwa and enjoy this taste and flavours. I am sure you will crave for more.

Enjoy Cooking!

Pumpkin Halwa with Apple

Pumpkin Halwa with Apple is an excellent amalgamation of pumpkin halwa and apple sauce mixed together that pricks your taste buds with bursting flavours. The pumpkin pieces are nicely cooked until soft, pureed and sweetened with sugar, flavoured with wonderful fragrance of cardamom topped with apple sauce flavoured with cinnamon.

This recipe is truly a lip-smacking, mouth-watering, luscious sweet very flavourful to the palate and will surely crave for more. It’s a delightful dish for all the sweet toothed lovers. Apple flavoured with cinnamon has a sweet taste, subtle and is an excellent combo of flavours. Cinnamon is also good with pears apart from apples. Cinnamon comes from the aromatic bark of a tree native to China, Sri Lanka. It is traditionally used in gingerbread, chocolate cakes and desserts. Moroccans and Persians often use cinnamon with lamb and chicken curries. In Indian food, cinnamon is paired with cardamom for flavouring rice pilaffs, biryanis etc.

Sweet pumpkin is usually oval or spherical shaped with an intense orange or yellowish orange colour. The pulp is dense with a sweet taste; it is also creamy, buttery and delectable addition to various dishes. Sweet pumpkin is a versatile vegetable that can be used for making a variety of sweet and savoury dishes. Some of the amazing recipes are Sweet pumpkin curry, Pumpkin masala, Pumpkin pudding, Pumpkin fugadh, Chocolate pumpkin, Pumpkin and Apple Risotto etc.

Halwa is a very popular sweet dessert widely prepared in most Indian homes. The fragrance of the dish generally symbolize joy, celebrations and is often made during religious occasions or served as Prasad at temples, gurudwaras etc. There are a variety of halwas that we can prepare such as sooji halwa, pineapple halwa, badam halwa, carrot halwa, maida halwa, lapsi etc. Pumpkin halwa with apple is a very delicious recipe which can be eaten when cold or hot. It’s a perfect dish for summers and winters. Both ways, this dish tastes luscious and looks stunning. It’s sweet, palatable, creamy and a refreshing dessert.

To prepare this scrumptious and yummy Pumpkin halwa with Apple, firstly cut the red pumpkin into small cubes and pressure cook until cooked and then mash the pumpkin pieces well and keep aside. Add around 2 tbsp of ghee in a hot pan, add 1 cup of nuts (cashew nuts, almonds and raisins), sauté over low heat and once the raisins puff up, add in the mashed pumpkin. Add sugar (as per sweetness desired), mix and cook till all the sugar get dissolved and the mixture becomes thick. Add 1 tsp cardamom powder to the pumpkin mixture and mix well. Switch off the flame.

Take another pan; add a cup of sugar and a cup of apple puree (peel the skin and make the puree). Cook this well. When the sugar gets completely dissolved add a piece of butter and mix. When the butter melts, add small pieces of apple, simmer and cook for around 10 minutes until all the apple pieces become soft. Add a pinch of crushed cinnamon or cinnamon powder and mix. Once the apples are soften then switch off the flame. Take a bowl and spread the apple mixture towards the sides of bowl and put the pineapple halwa in the centre and serve.

Because of its delicious and perfumed taste, this dessert will surely be a highlight when served during functions or get-togethers etc.  Kids would surely love the creaminess, appearance and the aroma that linger around asking for more. Do try this recipe and click on the link below to view the making of this dish:

http://www.vahrehvah.com/popvideo.php?recipe_id=7812

Mostly known for being a part of Halloween decorations or a pie filling, pumpkins are also packed with nutrition and offer a wide range of health benefits. They are a storehouse of vitamins, mineral and other healthy nutrients. Whether it is the pulp or the seeds, pumpkins are great for your health and can offer some incredible benefits. Rich in anti-oxidants and beta-carotene, beta-carotene is a vitamin that can be converted by the body into vitamin A. This helps the body in its process of regeneration, slowing down the aging process. Pumpkin pulp contains vitamins, especially pro-vitamin A, vitamins E and C, salts and minerals, carbon hydrates, and proteins.

Enjoy Cooking!

Ananas Sheera Pineapple Sooji Halwa

Ananas Sheera is a very popular Maharastrian Indian dessert especially made during special poojas, religious rituals or fasting days etc. It is a delicious halwa made with sooji, sugar, ghee and flavoured with pineapple pieces. The dish gives an amazing fruity flavour and is a delight to the palate.

Pineapple is a juicy fruit with wonderful tropical flavours. It’s a versatile fruit and is used in making various mouth-watering and exotic sweet and savoury dishes like Ananas Kadi (pineapple kadi – a typical Maharashtrian dish), spicy pineapple fried rice, pineapple curry, pineapple cheese sticks, pineapple pastry, pineapple squash and lots more.

Ananas Sheera, a popularly cooked dessert in Maharashtra is a similar dish to the Pineapple Rava Kesari in southern India. This dish is known by many names like Pineapple Sheera, Pineapple halwa, Pineapple Rava Kesari or Kesari bhath in northern Karnataka especially Bangalore. Sheera is an exotic dish prepared with adding generous dollops of ghee to the sooji (semolina) and nicely roasted until it becomes flavourful and cooked either with milk or water, sweetened with sugar. It is then flavoured with cardamom powder, saffron and garnished with good amount of crispy nuts like cashew nuts, almonds and raisins.

Ananas Sheera is one very popular Indian sweet among the various other halwas made with sooji. An exotic colourful fruity delight that is low in calories (forget the ghee for onceJ) yet very tasty. Fresh pineapple puree perks up the flavour; however it needs to be cooked with sugar to get the real flavour. As pineapple has a natural sweetness, its sweetness and fruity flavour highlights the taste of this dish. Ananas Sheera is highly nutritious and recommended for kids. The sharp taste and light chunky texture of pineapple give your dessert a fresh touch. This sheera can be served either warm or chill but naturally tastes best when served warm and topped with tons of crispy nuts. The sheera just melts into the mouth when served warm coz the silkiness of ghee just makes the halwa slips into your throat.

Sooji Halwa is one of the most traditional and basic Indian sweet desserts that can be cooked in a jiffy and served as Prasad in most Gurudwara, temples etc. The aromas and fragrance lingering from the roasted sooji in ghee gets each one of our mouth watering and glow into a festive mood.  Adding the pineapple elevates the flavours and the taste is par excellence. The effort put to prepare this dish is minimal with just few ingredients but makes a delectable and luscious sweet dish.

Pineapple may be consumed fresh, canned, juiced, and are found in a wide array of food stuffs – dessert, fruit salad, jam, yogurt, ice cream, candy, and as a complement to meat dishes. The pulp and juice of pineapples are used in cuisines around the world. In many tropical countries, pineapple is prepared, and sold on roadsides as a snack. Freshly cut pineapple pieces sprinkled with little chaat masala or spices is served as an amazing fruit salad in most street stalls. They are also sold whole, or in halves with a stick inserted. Whole, cored slices with a cherry in the middle are a common garnish on hams in the West.

In western countries, chunks of pineapple are not only used in desserts such as fruit salad, but also as a main ingredient in savoury dishes, such in hamburgers, and as a pizza topping. Crushed pineapple is used in yogurt, jam, sweets, and ice cream. The juice of the pineapple is served as a beverage, and is also as a main ingredient in such cocktails as the Piña colada. The internal juicy flesh may range from creamy white to yellow and has a mix of sweet and tart taste with rich flavour.

To prepare this yummy and juicy Ananas Sheera, heat ghee in a pan and when it gets hot enough, add sooji and fry it over low flame until well roasted and the raw flavours are gone. Add hot milk and mix slowly. Cook until the sooji absorbs all the milk. Add sugar, raisins, almonds and cashew nuts and mix all the ingredients well. Add grated pineapple and mix well. Add cardamom powder, mix and cook on a slow flame till you find traces of ghee oozing out from the mixture. Switch off the flame The Ananas sheera is ready.

Tip – If you add cold milk to the sooji, it can form lumps, hence add hot milk. You can add saffron colour if you desire.

Do try this exotic and wonderful Indian sweet, kids would surely love eating this. Watch the making of this dish at:

http://www.vahrehvah.com/ANANAS+SHEERA++PINEAPPLE+SOOJI+HALWA:7794

Fresh pineapple is low in calories. Nonetheless, ii is a storehouse of several unique health promoting compounds, minerals and vitamins that are essential for optimum health. Its flesh contains no saturated fats or cholesterol; however, it is rich source of soluble and insoluble dietary fiber like pectin.

Fresh pineapple is an excellent source of antioxidant & vitamin C. In addition, this fruit is rich in B-complex group of vitamins like folates, thiamin, pyridoxine, riboflavin and minerals like copper, manganese and potassium. Potassium is an important component of cell and body fluids, helps controlling heart rate and blood pressure. Copper is a helpful cofactor for red blood cell synthesis. Manganese is a co-factor for the enzyme superoxide dismutase, which is a very powerful free radical scavenger.

Enjoy Cooking!

Nariyal Vadi Coconut Burfi

Nariyal Vadi or Coconut burfi is a succulent, chewy, mouth-watering Indian sweet delicacy made with fresh coconut cooked in milk and khoya combined together, garnished with dry fruits and flavoured with cardamom powder. Nariyal vadi or Nariyal burfi or Khobra pak are all different names of coconut burfi.

Nariyal Vadi is a very common and popular sweet prepared in most households of India. This sweet is generally prepared during Indian festivals like Diwali, Raksha bandan or religious functions. This dish is easy to prepare, quick and delicious to eat. It also has got a good shelf life and can be stored for a week or two.

Coconut meat is extensively used in south India, coastal areas and some parts of India. The coconut palm is a versatile tree and its versatility is unmatched as it provides nutritious food and a natural sweet refreshing drink, oil for edible and non-edible uses, etc. Coconut is extensively used in Kerala and is used right starting from breakfast to dinner making a variety of luscious dishes. Fresh grated coconut is used in most of the curries, puttu (a culinary delicacy of Kerala and Tamil Nadu).

Coconut is also used in making a variety of chutneys which is accompanied with Idli, Vada and dosa. Coconut meat is very versatile and used for making yummy sweet and savoury dishes. It is also used as masala for most non-vegetarian dishes. Some of the very popular savory dishes made with coconut are Kheema with coconut curry, coconut fish curry, prawn coconut curry, tomato coconut curry, coconut rice and sweet dishes like coconut ladoo, coconut toffee, coconut pan cake and many more.

Fresh coconut tastes sweet, meaty, creamy and blends well with other ingredients making the nariyal burfi truly tasty. Nariyal burfi has a wonderful distinctive and unique flavour giving it a rich and creamy taste. The fresh coconut meat adds a burst of sweet flavours along with the addition of ghee, khoya, sugar and dry fruits.

To prepare this exotic and juicy Nariyal Vadi, heat a tablespoon full of ghee in a pan. Add fresh grated coconut and sugar. Slowly cook this mixture in a very slow to medium flame till the sugar gets melted and the coconut is cooked and soft. After about 10 – 12 minutes of cooking when the mixture is slightly getting solidified or a lump, the mixture is ready. Add khoya and mix well. Add cardamom powder, mix well and after 3 mins of cooking switch off the flame. Pour this mixture in a greased plate and spread evenly with the help of a spatula (as shown in the video). Sprinkle some crushed dry fruits (almonds and pistachios) over the mixture. Keep aside and allow cooling. Cut them into desired shapes (squares, diamond, rectangle etc).

Tips: When you grate coconut for this recipe, grate only the white fleshly coconut meat as this will give a nice white/ pinkish colour to the burfis.

Always cut the desired shapes in desired sizes when the coconut sugar mixture is hot. It is difficult to cut once the mixture cools and dries up.
You can also add saffron strands, chopped almonds along with green cardamom powder for a richer taste.

The trick in making burfi is to know the right time to remove from the flame because, if you take the pan off the fire too early, the burfi mix will be too soft and will not set and if you take it off a little late, the burfi mix will be too dry and will crumble and will not retain the shape you want. But it is just a matter of practice to know the right moment.

www.vahrehvah.com/popvideo.php?recipe_id=7793

Enjoy Cooking!